Samoosas

Dough:
1 1/2 cups of all purpose flour
1 1/2 cups of wheat
1 1/2 Tabelspoons olive oil
1 1/3 - 1 1/2 cup frat free milk or water
1 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt

Filling:
250 g minced meat & spices for filling or
500g low fat feta
1/2 cup shredded cheddar
1/2 tsp mint
dash of blak pepper

Sealing dough:
1/4 cup flour
1/4 - 1/3 cup water

Mix all dough ingredients and knead for 2-5 minutes, cover with plastic wrap, let stand at room temeprature for 15 minutes. Divide into 5 equal pieces on a floured surface in and roll into 10 cm rounds. Place 2 teaspoon of filling in the centre of the dough. Brush edges with the sealing dough, fold into cone shape, press edges together and seal. Repeat.

Deep-fry samoosa in hot oil in batches until browned; drain on absorbent paper.